How many of you have tried tempeh? I have been a vegan for more than three years and only tried it last week. Don’t ask me why it took me so long. Sometimes I don’t understand myself either.
And I actually liked it. A lot. It has a difficult to describe taste: some people say it tastes like mushrooms and nuts. I only know it tasted great, but as happens with tofu, it depends on how you cook it. The second time I just sauteed it with some olive oil and although it was tasty anyway, it couldn’t be compared to the orange glazed tempeh I did the day before.
Orange glazed tempeh
From: 101 Cookbooks
Serves: 2-3
Ingredients
1/2 cup orange juice (1-2 oranges)
1/2 Tbsp grated ginger
1 Tbsp sugar (I didn’t have maple syrup)
1/2 tsp ground coriander
2 small garlic, crushed
280 g of tempeh (5 ounces. In my case it was half of the package)
oil
lime (optional)
To make the sauce: Mix the orange juice with the juice of the grated ginger, not the pulp. Add the sugar (or maple syrup), coriander and garlic.
Stir fry the tempeh for 5 minutes on each side or until golden. Add the sauce and simmer for another 10 minutes or until it’s almost evaporated. Be careful not to burn it.
Serve with a squeeze of lime juice. I ate mine with some stir fried green beans and brown rice. I saved a little bit of the sauce for the beans, adding it a few minutes before finishing.
Besides being delicious, tempeh is also good for you health. It’s a good source of manganese (around 70% of the recommended daily intake in 100g of cooked tempeh), copper, phosphorus and riboflavin.
What’s your favorite way to prepare tempeh? Any tips/recipes you want to share? I also like to grate it, stir fry and sprinkle on top of veggies or grains.
I hope you are all having a nice weekend. I’ll probably won’t move from the beach tomorrow; not that I have too many options, because the heat is unbearable. I have been running at 10pm lately and even that way it was too much. I wouldn’t mind if it was September already.
Barcelona at night. I still have to do that city guide I promised you.
Fabulous flavor profile. Good job making tempeh interesting. Just found your blog, look forward to following your kitchen adventures here.
Be well…
I’ve tried that recipe before and loved it
Please do the city guide, I’m moving to Barcelona for 6 months in a week so I’d love some guidance from someone who actually lives there!
Although I’m a seasoned tempeh-eater (and maker), I haven’t had it in a while. I have some in the fridge, though, and I think this looks like a great way to eat it.
Love the photo of Barcelona. Mark wants to visit the Museo del Prado to see Bosch’s paintings at some point and of course I’m going to make sure we go to Barcelona as well. Every time you have photographs, it makes me want to plan this trip for real!
I have never made tempeh before, but you make it look and sound so delicious I’ll have to try it.
I’m sorry it’s so wretchedly hot for you. Here in Washington we’ve had cold, cold, cold and would LOVE some hot. 
I haven’t had tempeh in forever. Your recipe looks delicious!